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Vegan Red Velvet Cookies (Gluten-Free)

Thick bakery-style vegan red velvet cookies that practically melt in your mouth. This easy one-bowl cookie recipe is full of classic tangy red velvet flavor paired with both dark chocolate and white chocolate chips.

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Rich red velvet cookies with dark and white chocolate chips.
Rich red velvet cookies with dark and white chocolate chips.

The Best Vegan Red Velvet Cookie Recipe

Bigger is better and these easy gluten-free and vegan red velvet cookies are a double portion of yum. Extra big bakery-style cookies with all the yummy expected deliciousness of red velvet and the most fantastic combination of rich and sweet chocolate chips.

Allergy-friendly and ready to be devoured in minutes, these gluten-free, dairy-free, egg-free, peanut-free, and vegan red velvet cookies are a year-round favorite.

Why You’ll Love These Red Velvet Cookies

No chill time is needed with these magical allergy-friendly/vegan red velvet cookies. Mix them, scoop them, bake them, and devour them! Cookies don’t get much easier than that. 

Better yet, the dough freezes like an absolute dream. Mix up a double, heck, even triple batch, and pop any extra straight into the freezer for those last-minute cookie cravings.

Red Velvet Cookie Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.

FlourI made these cookies with XO Baking gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Flax Egg: To keep this recipe vegan, I used a flax egg. This is made by combining 1 tablespoon of ground flax seed with 3 tablespoons of warm water. If you are not vegan or egg-free you can use 1 large room-temperature egg instead.

Dark Chocolate Chips: I adore using Pascha vegan dark chocolate chips but any brand, type, or size of chocolate chip will work in this recipe. Use whatever best fits your dietary/lifestyle needs.

White Chocolate Chips: The same as above, I always bake with Pascha vegan white chocolate chips. If you are not vegan, regular white chocolate chips will be great. Cream cheese baking chips would also be phenomenal in these cookies if your diet/lifestyle can accommodate them.

Cocoa Powder: While I prefer baking with unsweetened cocoa powder, dutch processed, or whatever kind/style of cocoa powder you have in the pantry will work. Hot chocolate mix will work in a pinch but will make the cookies sweeter.

Red Food Color: There are a few different options for red food color. I use Chefmaster red liquid gel color. It is quite saturated and only requires 1 teaspoon in the recipe.

You can find liquid food color in the baking aisle of most grocery stores. This will work but note that you will need to use 2-3 teaspoons worth to get a red color.

The all-natural route is possible as well. I recommend Watkins food color, but again, you’ll need to use at least 2-3 teaspoons in the recipe.

How To Make Vegan Red Velvet Cookies

1. Prepare the flax egg by combining the ground flax seed and warm water. Stir and set aside for 5 minutes.

2. Preheat the oven to 350ºF and prepare 2 cookie sheets with parchment paper. Set aside.

3. Combine the butter, brown sugar, and granulated sugar and mix until smooth.

4. Add in the flax egg (or regular egg), red food color, and vanilla extract and mix until smooth and fully combined.

5. Measure in the flour, cocoa powder, salt, and baking soda and mix until a dough forms.

6. Fold in the chocolate chips until just combined. 

7. Scoop the cookie dough onto the prepared cookie sheets and bake for 10-12 minutes or until the edges are set and the center is slightly under-baked.

8. Remove the cookies from the oven and allow them to fully cool on the pan.

9. Top with coarse sea salt if desired and enjoy!

Rich red velvet cookies with dark and white chocolate chips.

Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, be sure to spoon, not scoop, the flour out of the container and into the measuring cup. 

Baking Time: To keep these cookies soft and chewy, do not over-bake. You want the edges just set. If they are hard, you’ve baked the cookies too long.

Baking Location: I always recommend baking cookies one sheet at a time in the middle rack; allowing the heat to circulate around the cookies for an even bake.

Round Cookies: Sometimes an errant chocolate chip or cookie edge will come out slightly wonky. Don’t sweat it. Use a butter knife or overturned glass to gently re-shape the edges as soon as they come out of the oven.

Rich red velvet cookies with dark and white chocolate chips.

What Makes Cookies Chewy Instead of Crunchy?

The perfect combination of brown sugar, granulated sugar, and under-baking all factor into creating the most gloriously chewy cookie.

Can I Make These “Regular” (ie. not vegan or gluten-free?)

Yes, see the above section for ingredient substitutions.

Am I Able to Half the Recipe?

Absolutely. You can also double or even triple the recipe as well.

How Do I Keep Them Chewy?

Store these ultra-chewy decadent vegan red velvet cookies in an airtight container at room temperature for up to 5 days. I think they are yummiest on days 2 and 3. Alternatively, they can also be frozen for up to 6 months.

Can I Use Other Add-Ins?

Sprinkles, pecans, walnuts, or chocolate chunks. You can add any kind of treat to these easy vegan cookies. Get creative! 

Rich red velvet cookies with dark and white chocolate chips.

How To Serve And Store Gluten-Free Red Velvet Cookies

Enjoy as is, with a scoop of ice cream, or a cup of coffee or tea. Pro tip: warm them up for a few seconds in the microwave for an ultra-gooey delicious treat.

Store any leftover gluten-free vegan red velvet cookies in an airtight container for up to 5 days or frozen for up to 6 months.

Rich red velvet cookies with dark and white chocolate chips.

The Easiest Allergy-Friendly Red Velvet Chocolate Chip Cookies

Full of classic red velvet flavor and wonderfully chewy, these easy gluten-free and vegan red velvet chocolate chip cookies are a delicious twist on a traditional treat that everyone loves.

With an adaptable ingredient list, you can tailor this recipe to suit all dietary or lifestyle needs creating an amazing cookie that everyone can enjoy.

I would love to know if you make this red velvet cookie recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Vegan Cookie Ideas

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Rich red velvet cookies with dark and white chocolate chips.

Vegan Red Velvet Cookies (Gluten-Free)


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  • Author: Katie Stymiest
  • Total Time: 22 Minutes
  • Yield: 16 Cookies 1x
  • Diet: Vegan

Description

Thick bakery-style vegan red velvet cookies that practically melt in your mouth. This easy one-bowl cookie recipe is full of classic red velvet flavor paired with both dark and white chocolate chips. 


Ingredients

Units Scale

Red Velvet Cookies

  • 1/2 cup (113g) vegan salted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
  • 1 teaspoon vanilla extract
  • 13 teaspoons red food color *see note
  • 1 1/2 cups (180g) gluten-free 1:1 baking blend
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 cup (160g) vegan dark chocolate chips
  • 1 cup (160g) vegan white chocolate chips
  • optional: coarse sea salt

Instructions

Red Velvet Cookies

  1. Prepare the flax egg by combining the ground flax seed and warm water. Set aside for 5 minutes to gel.
  2. Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
  3. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar and mix until smooth.
  4. Add in the flax egg, vanilla extract, and red food color and mix until fully combined.
  5. Add in the flour, cocoa powder, baking soda, and salt and mix until a dough forms.
  6. Gently fold in the dark chocolate chips and white chocolate chips until just combined.
  7. With a large 3-tablespoon cookie scoop, scoop the dough on the prepared cookie sheets and bake for approximately 10-12 minutes or until the edges are just set and the center appears underbaked.
  8. Remove from the oven and allow the cookies to fully cool on the cookie sheet. Enjoy!
  9. Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.

Notes

Depending on the type of red food color, the cookies will need 1-3 teaspoons. Start with 1 teaspoon, mix, and depending on the color you desire, add more as needed one teaspoon at a time.

  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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2 Comments

  1. I made Katie’s red velvet cookies recipe last weekend. These are absolutely amazing. They sold out in no time. The best😊

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